Preheat oven to 375 degrees, and prepare a 9"x5" loaf pan by either lining with parchment paper or lightly coating with food release spray. 

In a large bowl, mix all meatloaf ingredients by hand. Use a scooping motion to blend, not a squeezing motion. (The idea is to blend the ingredients without "working" the ground meat to a mushy texture.) When blended, add the meat mixture to the loaf pan and press gently to shape a uniform loaf. Bake at 375 degrees for 40 minutes. 

A few minutes before the meatloaf is ready from above, whisk together the glaze ingredients. Be sure the spices blend throughout. Remove the meatloaf from the oven, spread the glaze evenly on top, return to the oven, and bake another 20 minutes, or until a meat thermometer inserted in the center reads 160 degrees. Remove from the oven and let rest for at least 10 minutes before slicing. Serve with Inland Empire Spice's Loaded Potato Mashed Potatoes.

*a note on slicing meatloaf: most hot meatloaf will not form thick picturesque slices. (If it does, it's too dry.) To get lovely slices, let the meatloaf cool completely (so the fats in the meat begin to solidify.) Then slice and reheat. I can never wait that long with the delicious smell of meatloaf in my kitchen, so I am content with meatloaf that isn't "pretty."